~ Chicken, Asparagus, Baby Beets, Farro, Parsley ~
If only we people could get along this well. This meal is the happy convergence of 5 simply prepared ingredients, each stand alone good in their own right, which magically conspire to create a wondrous, healthy and satisfying one dish meal. Sriracha marinated chicken breasts, olive oil roasted asparagus and baby beets nestle in a pile of hearty farro drizzled with a bright parsley coulis. A final squeeze of Sriracha electrifies and unites. Call it one stop shopping or an homage to Spring, this earthy and rustic meal is a vibrant balance of flavor and simplicity on a plate.
Roasted Chicken, Asparagus and Baby Beets with Farro and Parsley Coulis
The good news is that each component may be served on their own, next to each other or in a happy tangle of coexistence. The beets and asparagus may be served at room temperature. The parsley coulis is also delicious as a dip or smeared on crostini.
Serves 4 to 6
2 tablespoons Dijon style mustard
2 tablespoons Sriracha
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
1 teaspoon salt
4 skinless, boneless chicken breasts, 6 to 8 ounces each
Beets and Asparagus:
1 pound baby yellow beets, ends trimmed, scrubbed clean
1/2 pound asparagus, ends trimmed
Extra-virgin olive oil
3 cups chicken stock or water
2 cups farro
1 teaspoon salt
2 cups Italian flat leaf parsley
1 jalapeno pepper, stemmed and seeded, minced
2 garlic cloves
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Pinch of sugar
Prepare the chicken: Whisk all of the ingredients except the chicken in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least one hour.
Heat oven broiler (or grill). Remove chicken from marinade and arrange in one layer on a broiler pan. Broil until chicken is thoroughly cooked through, turning once or twice, 10 to 14 minutes, depending on thickness. Remove and cut breasts in half.
While the chicken is marinating, prepare the beets. Heat oven to 400° F (200C). Place the beets in a baking dish. Drizzle with oil and season with salt. Turn to coat. Cover baking dish with foil. Bake until beets are tender when pierced with a knife, 45 to 55 minutes. Cool slightly, then cut beets in half.
Prepare the asparagus: Heat oven broiler. Arrange the asparagus in one layer in a baking dish. Drizzle with oil and season with salt. Broil until asparagus are browned in spots and fork tender, turning once, 6 to 8 minutes, depending on thickness. Remove from oven. Cool slightly, then cut in 1-inch pieces. Squeeze with juice of 1/2 lemon.
Prepare the farro: Combine farro, stock and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to a simmer. Cover and cook until farro is tender, about 30 minutes. Remove from heat and fluff with fork. Add more salt to taste if desired.
Prepare the Parsley Coulis: Place all of the ingredients in the bowl of a food processor. Process until blended. Taste for seasoning. Transfer to a bowl.
To serve, divide farro between serving plates. Top with chicken. Scatter beets and asparagus around the chicken. Drizzle with some of the beet and chicken pan juices. Spoon coulis over chicken. Serve with Sriracha.